A version of Shakshuka from ” Honey & Co At Home” by Sarit Packer and Itamar Srulovich.
Ingredients
- 3 tbsps olive oil
- 1 small leek sliced into rings and washed
- 100 g fresh spinach washed (you can use any green leaf you have here: chard, kale, beets, radish tops, etc)
- 1 small bunch parsley roughly chopped
- 1 small bunch mint leaves picked and roughly chopped
- 1 small bunch dill roughly chopped
- 1 clove garlic peeled and crushed
- 4 eggs
- a few dollops yogurt optional
- a sprinkling sumac optional
- sea salt and freshly ground black pepper to taste
- sea salt and freshly ground black pepper to taste
Servings:
Instructions
- Heat the olive oil in a frying pan (I use a 22cm frying pan) on a medium-high heat. Add the leek and sauté to soften – it will take 3-4 minutes – then start adding the spinach, a large handful at a time. Stir between each addition to wilt it.
- Finally add the chopped herbs and mix them in to wilt, too. The whole process will take about 6-8 minutes, depending on the leaves you are using; just make sure they are soft by the end of it.
- Remove the frying pan from the stove and season with the garlic and some salt and pepper. You can set this aside until you are ready to eat and the table is set; it will also keep in the fridge until later.You only want to cook the eggs once everyone is at the table, as it is best to eat this while the yolks are still runny.
- Heat the spinach mixture again and use a spoon to create 4 little wells in the cooked leaves, one in each quarter. Crack an egg into each well, season the eggs with a touch of salt and pepper and cover the pan.
- Cook on a low heat until the whites are set but the yolks are still runny – about 3-4 minutes. Serve straight away. You can drizzle with some yogurt and sumac or serve it as is. It’s delicious either way.
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